Tlayuda con Chorizo (Mexican Chorizo Pizza)

1. Preheat your oven to 450 °F/ 230 °C. Place a pizza stone on the bottom oven rack.
2. Place a saucepan over medium-high heat and add the avocado oil. When hot, add the onion, garlic and salt and cook until the onion is translucent and the garlic is tender.
3. Add the cumin and chili powder and stir for 1 minute.
4. Turn off the heat and add 3 tablespoons of water and transfer to a blender. Pulse blend until the texture is chunky but spreadable.
5. Take one of the tortillas and spread a thin layer of bean mixture on its surface, then top with 1/2 cup (125g) of cheese and 1/4 of the chorizo. Repeat for each of the tortillas.
6. Take the tlayuda out of the oven and place on a cutting board. Allow it to cool for a minute, top with 1/2 cup (20g) of mesclun or cabbage, 1/4 cup (65g) of salsa, 2 tablespoons of cilantro and a few chili pepper slices.
7. Repeat for each tlayuda and cut into wedges with a pizza slicer before serving.

Enjoy!